This gallery contains 9 photos.
The 2-zone concept is simple…create a hot and a cool side on the grill. The hot zone is the heat source using charcoal or propane for fuel. The cold zone is where you put your food. The radiant heat from … Continue reading
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Pork Steak flavored potato chips anyone? Surprisingly, they really tasted like a traditional barbecued pork steak. The barbeque sauce flavor is like Maul’s BBQ sauce, but then you taste the pork fat of the steak that really makes this a … Continue reading
This gallery contains 8 photos.
For the only the second time ever, I entered a BBQ contest (first as Major League Grilling). We (my wife and I) did pretty good, but the day started off horribly wrong. The plan was to leave by 5:30am, make … Continue reading
This gallery contains 7 photos.
I stole this recipe from my buddy and recent culinary school grad Will, kudos for this idea. I’ve always been a fan of caprese salads, but Will showed me his fruity version while we chatted at a wedding for a … Continue reading
This gallery contains 7 photos.
There were 2 more Johnsonville chorizo links left over from the Chorizo and Potatoes recipe, so I was determined to use the rest of it. I also had some good looking shrimp I wanted to grill, but shrimp has not … Continue reading
This gallery contains 7 photos.
Recently, I’ve collected a handful of BBQ gifts from family that correlated with a trifecta of my birthday, college graduation and Father’s day between May and June. I also received a gift card to my local butcher that was to … Continue reading
This gallery contains 7 photos.
Oh my GOD!…what the hell was I thinking!?!?! Pardon my language, but this was my instant reaction to the infernal pieces of smoked chicken that melted my mouth. I used just about every hot element I could find in my … Continue reading
